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Close up photo of a stack of sheetpan pancakes on a plate with fruit around it.
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5 from 1 vote

Sheet Pan Pancakes

Sheet Pan Pancakes combine pantry staple ingredients and your favorite pancake mix-ins onto a baking sheet to make one giant pancake! Serve up this delicious, fluffy pancake to your family in only 30 minutes!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 8 people
Calories: 270kcal


  • 9x13-inch baking pan
  • Non-stick spray
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoons



Optional Toppings

  • ½ cup blueberries fresh or frozen
  • ¼ - ½ cup chocolate chips according to your taste
  • ½ cup sliced strawberries
  • ½ cup sliced bananas


  • Preheat the oven to 425°F and generously spray a 9x13-inch baking pan with non-stick spray.
  • In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, and salt.
    2 cups all-purpose flour, 2 Tablespoons granulated sugar, 1 Tablespoon light brown sugar, 1 Tablespoon baking powder, ½ teaspoon salt
  • Add the milk into a measuring cup with the vinegar and allow it to sit for a few minutes, until it begins to bubble.
    1¾ cup whole milk, 1 tablespoon white vinegar
  • In a separate medium bowl, beat the eggs until frothy. Mix in the vanilla and milk mixture. Then mix in the melted butter.
    2 large eggs, 1 teaspoon vanilla extract, 4 Tablespoons salted butter
  • Pour the egg mixture into the flour mixture and stir until just combined.
  • Pour the batter into the prepared baking pan.
  • If you would like to add toppings, use a spatula or knife to mark out the four quarters of the pan (four corners). In one corner section, sprinkle on the blueberries. You can use a toothpick to swirl these into ¼ of the batter if you want the toppings to be baked in but you can also lightly lay them on top so they can be seen after baked.
    ½ cup blueberries
  • In another quarter, sprinkle on the chocolate chips and swirl them in.
    ¼ - ½ cup chocolate chips
  • In another quarter, lay your strawberry slices, fitting them together like a puzzle piece.
    ½ cup sliced strawberries
  • In the last quarter, gently place the banana slices.
    ½ cup sliced bananas
  • Bake for 12 minutes then check for doneness. The pancake will slightly brown on top as it bakes, just make sure to cook until done.



  • How To Store Leftover Sheetpan Pancakes: Once they have cooled completely just place them in an airtight container and store them in the refrigerator. Leftovers can be enjoyed for up to 3 days.
  • How To Freeze: If you’d like you can also freeze them so they last longer! Simply cut them to your preferred size, wrap them tightly in plastic wrap, and then store them in the freezer. Leftover frozen pancakes can be eaten for up to two months!
  • What’s The Best Way To Reheat These Pancakes? You can either place a piece in the microwave for about 10 seconds or slide them into the oven. To heat them in the oven just turn the oven to 325 degrees F. Then heat them for about 5 to 10 minutes.
  • Is This A Recipe That I Can Make Ahead Of Time? These pancakes are actually best when made fresh. At most you could let the batter sit out for about an hour. After that, it needs to be transferred to the refrigerator. Personally, I find the pancakes don’t have the light, fluffy texture once the batter is refrigerated. And I LOVE fluffy pancakes so that’s just not a risk I’m willing to take come breakfast time!
  • Can I Use Frozen Berries In This Recipe? As long as they are small you can! However, if they’re not you’ll need to thaw them slightly before adding them to the batter. Afterward, toss the berries with some flour to prevent them from sinking to the bottom of the batter.
  • Could I Make This Sheet Pancake In A 12×18 Inch Cookie Sheet? You’ll want to make sure the sides of your pan are high enough to contain the batter. But be sure to also keep in mind that the pancake does rise a bit while baking. Otherwise, yes it should be perfectly fine to make it in that size! To do so you’ll also need to reduce the baking time. I’d suggest starting to check for doneness around 8 minutes!
  • Is This A Lactose Intolerant Friendly Recipe? No, you’ll need to swap the whole milk out for a milk substitute of your choice. Coconut milk would be a good substitution.


Calories: 270kcal | Carbohydrates: 38g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 241mg | Potassium: 296mg | Fiber: 1g | Sugar: 12g | Vitamin A: 349IU | Vitamin C: 6mg | Calcium: 148mg | Iron: 2mg